Sodium Alginate Supply

Property:
Sodium alginate, also called algin, is one kind of electrolyte of organic macromolecule among algae of brown algae types, such as kelp, as principal components of cell membrane with other substances. Sodium alginate food grade is in the form of ivory-white granule or powder, odourless, low odor of sourness.
Chemical components of sodium alginate belong to carbohydrate and it only contains free carboxyl (-COONa) in contrast with starch and fibrin. At the same time, it is one kind of chain type macromolecule heteropolymer brought by copolymerization between mannuronic acid and guluronicacid.
Polymerization Degree of sodium alginate differs according to raw materials and distilling methods. Generally speaking, degree of polymerization of common algin is within the range from 80 to 750, molecular weight is from 14000 to 132000. Equivalent weight of sodium alginate is 196.
Sodium alginate does not dissolve to methanol, ethanol, acetone and chloroform; Dissolve to sodium hydroxide liquid and water; Monatomic base alkali salt, such as soduim salt and sylvite, as well as ammonium salt, magnesium salts and mercury salt all dissolve to water and become into thick liquid. Multivalent metal salt of algin does not dissolve to water, except magnesium salts and mercury salt.
SODIUM ALGINATE FOOD GRADE
Specification:
Sodium Alginate Food Grade
Granularity: Conform to requirement of contract
Viscidity(mpa. S): ≥150 or conform to requirement of contract
Water Content %: ≤15
PH: 6.0~8.0
Calcium Content %: /
Vitriol Ash Content%: 30~37
nsolubles in water%: ≤3.0
Transparency (0.5% solution)cm: Conform to rules
Heavy Metal %: ≤0.004
Arsenic Salt %: ≤0.0002
Lead %: ≤0.0004
NOTE: THE SPECS CAN BE ADJUSTED AS REQUIRED.
Usage:
Long-term type fine dried noodles; Additive of bread; Nutritional cake; Gel cake stuffing; Water ice and ice cream resisting to high temperature; Tasty and refreshing; Cold jelly and jelly; Bionic food